Focus and Scope

The main emphasis in the investigation of food production is ensuring the safety and hygiene of the food. Therefore, there is a considerable need to develop reliable techniques for identifying, diagnosing, quantifying, describing, and supervising issues related to the safety and hygiene of food.

The Trends in Food Safety and Hygiene Journal (TFSHJ) is a publicly available publication that is published globally and undergoes evaluation by field specialists. Its objective is to exhibit novel and cutting-edge scientific and technological progress in the food business. The journal disseminates contemporary research in the domains of food safety and hygiene. It promotes food safety and hygiene, hence improving public health and combating diseases.

The journal functions as a vital medium of communication for those engaged in the domains of food science, nutrition, public health, food production, food marketing, policymaking, and governmental and non-governmental organizations. Its primary emphasis is on subjects pertaining to food safety and food hygiene to improve public health.

The journal invites the publication of original research articles, review papers, technical reports, case studies, conference reports, and book reviews. The journal covers a wide range of topics.

• The present global trend in the domain of food safety and food hygiene.
• Sophisticated methods for recognizing and detecting possible risks to food safety.
• Postharvest technology refers to the assortment of procedures and techniques used in the harvesting, processing, transportation, and storage of agricultural goods.
• The topic of interest is the field of microbial food safety and the implementation of antibacterial systems in the context of food.
• Regulation and compliance pertaining to food safety.
• Food quality assurance and control.
• Food product packaging.
• Environmental factors that influence food quality.
• New approaches for measuring various quality attributes.
• Traditional and cutting-edge techniques and technology for the preparation of food.
• The nutritional content and health benefits of food.
• Evaluation of the toxicity and safety of food components and food items.
• The study of phytochemicals and their influence on human health.
• Perception and attributes of food products.
• Properties of food substances at the molecular and chemical scale.
• Mycotoxins.
• Food-related legislation and guidelines.
• The field of food economics and marketing.